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Harvest Favorites

by Pat Maley
October 27, 2018

The temperatures are dropping, the farm stands are closing, and I am dusting off my crockpot. Autumn is my favorite time of year. Think soups, stews, homemade breads and everything pumpkin. I love to bake and cook at any time of year but I love when it is chilly outside and my kitchen is warmed by the stove. My whole house is scented with hints of the dinner menu  and the countertop is loaded with seasonal bounty. Such was the case on Sunday with butternut bisque in the crockpot, sunflower bread in the bread machine, and maple pecan blond brownies in the oven. I am in my glory and all is right with the world.

 

Hi. I am Pat Maley. I cannot wait to share my recipes with you all. My education, career, and fascination with food has filled my recipe box with a wide variety to choose from. It is my belief that eating is a total experience -- how it looks, how it smells, where it is eaten, who it is enjoyed with, and how it tastes. I am a pretty basic cook. I am a confessed cookbook hoarder, especially regional  fundraiser varieties. I am not entirely sure how my contribution to the Holliston Reporter is going to look but my early and best food memories had their beginnings on Prospect Street. They include the smell of concord grape jelly on my mother's stove, picking blueberries on Highland Street, drinking coffee for the first time at Norman's (my first job) and the thrill of picking up fried clams at Walter's Dairy. It's all good!

 

Back to the butternut bisque. It is one of my favorite crock pot soups. I love knowing that dinner is taken care of hours ahead of the appointed hour. Hope you enjoy it as much as we (my husband Bob and I) did.  Let me know if you try it or if you make changes due to dietary needs. Leave comments below.

Butternut Bisque

Prep time: 25 minutes

Cook: low 8 hours, high 4 hours

Makes: 8 servings

Slow cooker: 4-5 quart

Per serving 96 calories,2g total fat,481 sodium.19g carbohydrates,3g fiber,2g potein

 

Ingredients:

1/2 pound butternut squash, peeled, halved, seeded, and cut into 1 inch cubes

2 medium cooking apples, peeled and coarsely chopped (I use granny smith)

1 large onion, chopped

1 teaspoon ground ginger

1 teaspoon curry powder (I use less as my husband doesn't care for it)

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

28 ounces chicken broth -- canned, prepared or from stock

1 cup apple juice or apple cider

1/2 cuplight cream or half and half

dairy sour cream, sunflower seeds or apple slices to garnish

In a 4-5 quart crockpot combine squash, apples, onion, ginger, curry powder, salt, cinnamon and cloves. Pour broth and juice over all.

Cover and cook on low heat for 8-9 hours or high heat setting for 4-5 hours. Cool slightly.

I use an immersion stick blender to blend until smooth. You may transfer to a blender in thirds until all soup is blended. Stir in cream. Garnish as desired.

Enjoy.      

 

 

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Comments (2)

Hi Patty, I too am a cookbook enthusiast. I have a ton of cookbooks from the midwest where I grew up. Happy to let you borrow if you'd like too. They are from Churches and other groups. I love reading recipes. This soup looks delish!! This will be a welcome addition to the Reporter. Thank you.

Shelly Kilkelly

- Shelly Kilkelly | 10/28/18 1:45 PM

Patty,

Cooking and fall...two of my favorite things combined! Butternut squash, apples, maple (with the exception of sweet potatoes ) all in one evenings meal. I'm a huge fan of sweet and savory and with Cider in the fridge and a squash on the counter I believe I know what's cooking on our stove this rainy weekend! Thanks for the fantastic contribution, I look forward to more. Bring them on!

Alex

- Alex Wheaton | 10/27/18 10:12 AM

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